Curry Noodles In Coconut Broth (Laksa Lemak)

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New Asian Cuisine


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1/2 cup dried red chilies, stems and seeds removed

2 teaspoons dried shrimp

1/2 cup vegetable oil

6 small shallots, roughly chopped

3 cloves garlic, roughly chopped

3 stalks lemongrass, trimmed and sliced thinly, about 1/8-inch thick

1 tablespoon finely grated galangal

4 candlenuts or macadamia nuts or blanched almonds

1/4 teaspoon ground turmeric

1 1/2 teaspoon coriander seeds

1/4 teaspoon ground white pepper

1 quart light seafood or chicken broth

2 cans (14 oz each) coconut milk

1 tablespoon granulated sugar

1 1/4 teaspoon kosher salt

1 lb. cooked egg noodles, 1/8-inch thick

3/4 lb small shrimp, peeled and deveined

3/4 lb cooked fish balls or sliced fish cake

1 package (4 ounces) deep fried bean curd puffs, halved

2 cups bean sprouts, trimmed and blanched

1 cup cucumber, kirby variety preferred, bite size julienne strips, about 1/8-inch thick

1/4 cup laksa leaves or mint leaves, thinly sliced, about 1/8-inch wide

2 to 3 medium limes, cut into wedges

1/4 cup malaysian chili sauce (sambal belacan) or store bought chili paste

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